Join author Michael Harlan Turkell and award-winning Chicago restauranteurs Abe Conlon and Adrienne Lo of Fat Rice to take a culinary trip around the world exploring the brightening and healthful uses of vinegars. Discover how to make your own vinegars and how to use acids in savory dishes and even drinks. Learn to make flavorful nanbanzuke, a Japanese deep-fried fish of Portuguese origin, pork vindaloo, and sip a posca sour–Turkell’s twist on a drink popular in ancient Greece, which is believed to have health benefits.

Master Class presented by Slow Food Chicago.

GOOD FOOD FOR THOUGHT SPEAKERS SERIES

Good Food is Good Medicine: The Doc is In: Food, Health, and Quality of Life - 10:30AM - 12:00 PM

Medical professionals discuss why what you eat matters and how Good Food increases your longevity and improves your quality of life.

The panelists will use their experience as doctors to dispel myths and increase your knowledge of what you should be eating to live a long, fulfilled life.

Room I

Sponsored by:

GOOD FOOD FOR THOUGHT SPEAKERS SERIES

Good Food is Good Medicine: Making Good Food the Medicine in Your Life - 3:15PM - 4:45PM

Knowing what you should eat and incorporating it into your daily life are two different things. This panel of experts in getting Good Food to your plate will give practical advice on how to incorporate Good Food into your lifestyle in affordable and tasty ways.

Room I

Sponsored by:

The session will educate attendees about current urban ag related initiatives and technology developments, connect them with tangible resources, and provide opportunities to become involved as urban farmers, urban gardeners, or as interested citizens.

Room G

PANEL DISCUSSIONS

Cultivating Young Minds in the Garden and in the Classroom - 12:30PM - 1:45PM

Find out what real food education looks like in the school garden and in the classroom from those doing the work on the ground. We’ll discuss how to overcome challenges, and highlight successes in helping kids make the connection between growing food and what’s on their plate.

Room G

PANEL DISCUSSIONS

Local Grains: Good for the Body, Good for the Earth - 2:00PM - 3:15PM

More artisan grains are being grown locally. Learn what they are, how to cook and bake with them and how they benefit the environment and our health. There will be hands-on demonstrations of grains and dough.

Room H

Blue Cross Blue Shield of Illinois Chefs at Play Stage

James DeWan - Emcee of the Blue Cross Blue Shield of Illinois Chefs at Play Stage

James P. DeWan is a chef, culinary instructor and award winning food writer. He earned a degree in Le Cordon Bleu Culinary Arts at the Cooking and Hospitality Institute of Chicago (CHIC). Since 2008 he’s served on the faculty of Kendall College’s School of Culinary Arts and was the recipient of that school’s 2012 Excellence in Teaching Award.

His Chicago Tribune column, Prep School, now in its eleventh year, offers in-depth and lighthearted instruction in French culinary method and technique. A collection of his columns, Prep School: How to Improve Your Kitchen Skills and Cooking Techniques, was published in ebook form in the fall of 2012, and reached the #1 position on Amazon’s Top 100 Professional Cooking chart. He is also the author, with Jeffrey Elliot, of The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care (Robert Rose Publishing, 2010).

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Rick Bayless - 10:30AM - 11: 15AM

Chef Rick Bayless has for years delighted audiences with his cooking demos at Family Farmed’s Good Food EXPO. But there is much more to the founder of the Frontera Restaurant Group than his mastery of Mexican regional cuisine. Discovering a lack of locally produced food in Chicago when he opened his flagship Frontera Grill in 1987, Rick became a pioneer of local sourcing, not only buying ingredients from farmers but also providing them with financial resources that helped them build their businesses.

This commitment led him to establish the Frontera Farmer Foundation, a non-profit that has provided outright grants to dozens of our region’s farmers. FamilyFarmed last year joined the Frontera Farmer Foundation in co-producing a fundraiser at the Art Institute of Chicago that raised money for both organizations. Rick is also a multiple winner of James Beard Foundation Awards, a renowned television chef, and a prolific cookbook author. We welcome him back to the Blue Cross Blue Shield Chefs at Play Stage.

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Tom Van Lente & Melissa Graham - 11:30AM - 11: 50AM

Tom Van Lente, Executive Chef, Purple Asparagus

Melissa Graham, Founding Executive Director, Purple Asparagus

Chef Tom Van Lente cut his teeth with some of Chicago’s highest-profile restaurant companies: The BoKa Restaurant Group, One Off Hospitality and the Four Corners Tavern Group. Tom is now blazing his own path after starting his own company, TVL Culinary, last fall. His passion for top-tier products, high-quality execution and a relentless approach to hospitality has never been stronger. Tom now has the ability to bring his own flair and expertise into your home, office or any space in need of an event or party.

He will be joined at the Blue Cross Blue Shield Chefs at Play stage for a presentation by Melissa Graham. Melissa is founding Executive Director of Purple Asparagus, which is repeating its longstanding role as producer of the Good Food Festival’s family-friendly programming. Through its Delicious Nutritious Adventures program taught at more than 30 Chicagoland sites, Purple Asparagus teaches parents and children about healthful eating. Melissa has received several awards for her work including the International Association of Culinary Professionals Culinary Youth Advocate Award of 2012, and the 2012 Chicago Children’s Empowerment Award.

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Chef Judson Todd Allen - 12:00PM - 12:45PM

Judson Todd Allen is the CEO and Executive Chef of Healthy Infused Cuisine, LLC, a premier cuisine company with clients such as national radio and TV talk show host Steve Harvey and Walgreens. Judson learned his cooking craft growing up on Chicago’s South Side, and honed it while creating a healthful and flavorful diet — using spices from the Caribbean, south Asia and around the world — that helped him lose 160 pounds. Along with his chef demo, he will be sharing his personal food-and-health journey at the Festival’s Good Food Is Good Medicine panel discussion that takes place at 3:45 p.m. His book, The Spice Diet, will be featured along with those by other chef-authors at the Good Food Festival’s book corner, featuring Read It and Eat, the culinary bookstore and teaching center in Lincoln Park. Chef Judson also is currently partnering with Don Thompson, former CEO of McDonalds, Cleveland Avenue, LLC, a food and beverage accelerator and venture capital firm, and he oversees the menu ideation and development for their Taste 222 restaurant.

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Ina Pinkney - 1:00PM - 1:45PM

Ina Pinkney,Chef / Author / Columnist / Speaker

Book signing to follow at 2:00PM at the Good Food Book Store

Ina Pinkney reigned as the Breakfast Queen of Chicago during the 32 years she owned Ina’s Kitchen restaurant. Though she closed Ina’s at the end of 2013, she is hardly retired, writing a regularly published column on restaurants’ breakfast offerings for the Chicago Tribune. She authored the book Ina’s Kitchen: Memories and Recipes from the Breakfast Queen and is the subject of the 2015 documentary Breakfast at Ina’s, which brings to light how Ina overcame polio to build her successful career. Ina also was a major force in the creation of the Green Chicago Restaurant Coalition, now known as Next Bites.

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Andrew Zimmerman - 2:00PM - 2:45PM

Andrew Zimmerman, Executive Chef of Sepia.

Andrew Zimmerman’s culinary perspective, which makes him an industry leader, is guided by bold flavors, time-honored techniques and curiosity. Andrew serves as the executive chef at nationally acclaimed Sepia and recently opened Proxi, located adjacently in Chicago’s West Loop. Since taking the lead at Sepia in 2009, Zimmerman has garnered international attention for his inventive American cuisine, earning the restaurant a Michelin star every year since 2011 and earning himself the 2018 Jean Banchet Best Chef Award at the January ceremony honoring Chicago’s culinary

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Sarah Grueneberg - 3:00PM - 3:45PM

Sarah Grueneberg, Good Food Chef of the Year
Chef/Partner Monteverde Restaurant & Pastificio

Chef Sarah Grueneberg’s passion for pasta at Monteverde restaurant has earned her the James Beard Foundation Award for Best Chef Great Lakes and the Jean Banchet Award for Chicago Restaurant of the Year…just within the past year. FamilyFarmed is proud that Sarah will also accept our 2018 Good Food Chef of the Year. Sarah’s road to stardom started in 2001 at Brennan’s of Houston. In 2005, she moved to Chicago to work at Spiaggia, quickly rising to chef de cuisine (and eventually to executive chef). Sarah left Spiaggia in late 2013 to develop Monteverde Restaurant & Pastificio with business partner Meg Sahs. Next up: three pilot segments of “Dishalicious,” a TV show featuring Sarah and other renowned chefs cooking from various ethnic cuisines.

Hall C

Blue Cross Blue Shield of Illinois Chefs at Play Stage

Jason Vincent & Ben Lustbader - 4:00 PM - 4:45 PM

Jason Vincent, Chef, GiantBen Lustbader, Chef, Giant

It would be hard to find a hotter restaurant chef team than Jason Vincent and Ben Lustbader, who are packing the houses at Giant in the Logan Square neighborhood and City Mouse in the Fulton Market district. Jason studied at the Culinary Institute of America in Hyde Park, New York and then moved to San Sebastian, Spain, where he cooked at Michelin three-starred Arzak. This formative experience taught him the importance of proper technique and

how to transform ordinary ingredients into an extraordinary dish. In 2007, Ben moved to Chicago to begin what would become

an illustrious culinary career. He worked his way through the kitchens of Chef Bruce Sherman’s North Pond restaurant and then Chef Jason Hammel’s Lula Café, where he met Jason — now his business partner.

Hall C

ORGANIC VALLEY GOOD FOOD COMMONS

COMPOST YOUR OWN - Small Garden Soil Fertility - 10:30-11:00am

This presentation will cover how to use mulch and cover crops to support long term sustainable soil health in raised beds. BG will share their experience supporting soil health in 128 Chicago Learning Gardens along with resources for attendees to practice these methods in their own growing spaces.

Presenter: Sean Raune from Big Green

ORGANIC VALLEY GOOD FOOD COMMONS

COMPOST YOUR OWN - Basement Vermiculture - 11:15-11:45am

This workshop will cover the basics of how to get started vermicomposting in your apartment or home!

The soil quality of your vegetable garden is essential to a great crop yield as well as to growing nutrient-rich and tasty veggies. Students will explain different characteristics of good growing soil and talk about their special blend for growing on their downtown Chicago rooftop.

COMPOST YOUR OWN : Compost Tea Brewing Made Simple - 12:45-1:15pm

Attendees will learn how to produce high quality compost tea easily and effectively along with its vast benefits. Presentation will included a list of common items that can be used to make a do-it-yourself compost tea brewer along with step-by-step instructions on how to assemble and brew compost tea. Presentation will also show attendees where, when and how to apply the freshly brewed tea while helping them avoid some common errors first time brewers encounter.

Presenter: Jonas Phillips from Green Generations, Inc.

ORGANIC VALLEY GOOD FOOD COMMONS

COMPOST YOUR OWN : Getting Started with Composting - 1:30 - 2:00pm

Thought about composting at home but don’t know where to get started? Come by and learn the basics of materials and techniques on how to turn your kitchen waste into usable soil!

COMPOST YOUR OWN : Vermicomposting with Kids - 2:15 - 2:45pm

Curious on how to engage children in vermicomposting? This workshop will go through the basics on how to set up two types of vermicompost bins; strategies on how to engage children of all ages in the construction, maintenance, and harvesting of finished compost; and engaging extension activities relating to science, math, and literacy. Great for teachers, homeschoolers, informal educators, parents, caretakers, and kids of all ages!

Presenter: Marney Coleman from Academy for Global Citizenship

ORGANIC VALLEY GOOD FOOD COMMONS

COMPOST YOUR OWN: Garden City: Pocket Camp - 3:00-3:30pm

We’ll go over ways to transform urban soil into growing space for good food~ using seedbombs, raised beds, soil tests, etc. and talk through how to get neighborhood folks involved!

Presenter: Cooperation Operation

ORGANIC VALLEY GOOD FOOD COMMONS

COMPOST YOUR OWN : Healthy Soils, Healthy People - 3:45-4:15pm

The answers to our global health crises (physical, emotional, communal, environmental), lie in collaborating with soil systems. Adrienne will lead you on a tour of fundamentals so you are armed with more information for your own knowledge adventure in the magical world of soil.

GROW YOUR OWN : Square Foot Gardening - 10:30 - 11:00am

Want to start gardening in your home, community garden or condo yard? Join our certified Square Foot Gardening™ instructor to learn the basics of this popular gardening method. Square foot gardening is well-suited for beginning gardeners, as it provides a tried-and-true method for planting, as well as more experienced gardeners who want to grow a variety of different edible plants in a small space. Upon completion of the two-hour session, you will have all the knowledge you need to have a successful start to your edible garden this spring.

GROW YOUR OWN : Farming after 50!! and Loving IT.. - 11:15 - 11:45am

How to keep those farming dreams alive if you start later in life or have had a farm accident that makes you handicapped.

Presenter: Donna Z. Lehrer from Big Rock Organics at Lamb of God Farm

ORGANIC VALLEY GOOD FOOD COMMONS

GROW YOUR OWN : A Garden Plan for All - 12:00 - 12:30pm

Do you need a simple garden plan to start growing vegetables in Chicago? Big Green has developed a year round garden plan we teach to 154 Chicago Public Schools. It is simple and tailored to growing crops that thrive in our climate. The crop plan includes links to video’s and planting and harvesting instructions to make growing vegetables accessible to everyone. You don’t have to grow vegetables at a school to take advantage of this great garden resource.

Presenter: Sam Koentopp from Big Green

ORGANIC VALLEY GOOD FOOD COMMONS

GROW YOUR OWN : Mindfulness in the Garden - 12:45 - 1:15pm

When planning and executing a garden, particularly in community, mindfulness practice can provide an opening to deepening relationships with others and with the earth itself, offering untold beauty and connectedness. Learn some of these practices to take into your garden and/or farm. Great for individuals, families, schools, businesses, organizations and communities.

Join us to learn about natural lawn care practices and raised bed gardening.

Presenter: David Murphy from Deep Roots Project

ORGANIC VALLEY GOOD FOOD COMMONS

GROW YOUR OWN : Container Gardening: Seed to Plate - 2:15 - 2:45pm

In this presentation we will cover the basics of container gardening. This includes where, when, and how to plant and harvest in a container. Participants will receive a takeaway a container garden starter kit.

This workshop will discuss propagation and growing techniques for culinary and medicinal herbs that can be grown here in the Midwest. Even common culinary herbs like basil provide tremendous medicinal and nutritional benefits, especially when they are grown in healthy organic soil and enjoyed fresh. Diverse, colorful, and uniquely flavored varieties of our favorite herbs like basil and thyme are available to grow—beyond the boring Geneovese pesto basil and common thyme found in grocery stores. We will discuss the botanical history of native herbs in the Midwest and the benefits of growing them for the ecosystem that includes our bodies, pollinators, microorganisms, our environment, and our communities. Sarah will provide an overview of the healing properties, vitamins, and phytonutrients available in common culinary and medicinal herbs, as well as some that are easy to grow and use but are often overlooked. We will also explore a glimpse into the transformations that can occur when we understand our power to support our own health in connection to nature, instead of being dependent on the pharmaceutical industry and other mechanisms that disconnect us from our bodies, our communities, and our environment.

Presenters: Sarah Jane Mallin from Pyrite Sun

ORGANIC VALLEY GOOD FOOD COMMONS

GROW YOUR OWN: Options for Container Gardening- 3:45 - 4:15pm

This powerpoint lecture will show examples for different container garden options.

Presenter: Johanna Prado from Christy Webber Farm & Garden

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Foraged Foods for Female Health- 10:30 - 11:00am

A presentation on eating Midwest perennial, foraged, seasonal foods for female hormonal health. Participants will hear a brief backstory of my own health journey which will then branch into an overview of two-three perennial/wild plants one can find growing throughout Chicago and optimal for female health. There will be a brief discussion on safe foraging practices. Participants will be able to engage with both plants through tasty foraged treats (that will be pre-made) and be able to take home a recipe to make their own gluten free, vegan, foraged food. Depending on the weather and what is growing in March, one food may be made into a vinegar, where participants will be able to create their own immune boosting, foraged vinegar for salads and marinades. I will be available after the workshop to talk gut health, periods, and food for hormones with participants should there be any questions or further inquiry. There will also be a recipe book for sale highlighting foraged foods for all to enjoy, but specifically for women’s health.

Presenter: Nina Lawrin from Loveren Collection

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Smokin’ -- Cheese, Tofu, and Fire- 11:15 -11:45am

Come learn how to make tofu, nufu (a tofu style curd with peanuts replacing the soy beans), and fresh cheese. Then add another layer of flavor by smoking them. We will explore smoking using a smoker device at home or by adding smoky flavors. There will be tasty samples to compare and contrast the range of smoky flavors.

Presenters:Elsa Jacobson home kitche & David Arfa from Fresh Curds

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Flavors of India- The Holistic Way - 12:00 - 12:30pm

The goal of the workshop is to help individuals understand that Healthy Meals never need to be tasteless and boring, and home cooking can go a long way in investing in our health and wellbeing. The workshop will cover demos on how to create healthy Whole Foods Plant based meals (with Flavors from India) in a quick, simple and flavorful manner to encourage more people to take their health in their hands and train the chef’s inside them to embrace the art of home cooking.

Presenter: Anushree Somani from Wakeup to Wellness, LLC.

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Making Next Level Salad - 12:45 - 1:15pm

We usually keep salads in our healthy lunch toolkit, but they can easily become boring real quick. This workshop is a introduction of how to take your salads to the next level every time. Including instructions on making your own dressings to developing flavor profiles and textures that keep you excited , this workshop will have attendees thinking about salads in a new light.

Presenter: Chef Fresh Roberson from Urban Growers Collective

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Starting a Sourdough Culture- 1:30 - 2:00pm

I have been teaching baking and pastry for the last 20 years. I can show very easily how to start and keep a sour starter for making great sourdough bread.

Presenter: Tom Beckman from Escoffer Online

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Food as Medicine: Herbs in the Kitchen- 2:15- 2:45pm

Your spice rack is a medicine chest! Learn simple tips and tricks to boost the immune system and ease common symptoms. Cook delicious meals with healing properties kitchen herbs in the kitchen for both food and medicine!

Presenter: Dietrich McGaffey from Edible Alchemy

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Roast Your Own Coffee- 3:00- 3:30pm

How coffee roasting can be integrated into your home cooking regimen…utilizing fair trade and organic coffee beans. What equipment is needed to roast at home…from simple items you probably already have…to examples of other methods that you can build yourself…to commercially available products. Examples of the equipment will be on hand for the workshop, as well as samples of green and roasted coffee beans.

Presenter: Kevin F. Schramer The Contented Squirrel Trading Company

ORGANIC VALLEY GOOD FOOD COMMONS

MAKE YOUR OWN: Get Ferm-Ferments On Your Menu- 3:34 - 4:15pm

Depending on other presenter, topic could be either: (1) Learn how to make sauerkraut on your own, and learn more about the benefits of ferments along the way! OR (2) You already like sauerkraut, but how do you get the family to eat more? Learn how to make delicious recipes that incorporate the amazing flavor, and health benefits, of fermented vegetables.

Presenter: Jodie Krumpe from Cultured Love

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: Goats Like Oats and Llamas Too! 10:30 - 11:00am

Contrary to cartoon depictions, goats do not eat tin cans and are quite particular about what they will eat. Caring for these super friendly, devilishly clever creatures doesn’t take much but it does require adequate housing, nutrition. and perhaps a llama or two to keep an eye on them. Find out the facts and dispel the myths of these two fun, barnyard critters.

Presenter: Julie Larsen from Nisse Farm

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: How to Get Started Beekeeping 11:15 - 11:45am

We will discuss how to get started beekeeping in and around Chicago. Bring your questions and notebook!

Presenter: Jana Kinsman from Bike a Bee

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: Parable of the Chicken 12:00 - 12:30pm

Parable of the Chicken presents information on how raising backyard chickens in a food polyculture increases food access through permaculture principles.

RAISE YOUR OWN: The Boyz and the Bees - 1:30 - 2:00pm

Honey and Native Bees, how do we help both here in an urban environment. What does it take to raise bees in the city.

Presenter: Thad J. Smith of Westside Bee Boyz, LLC

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: Keeping Japanese Quail - 2:15 - 2:45pm

This presentation will address keeping Japanese quail (coturnix) for eggs and as companion animals.

Presenter: Jennifer Murtoff of Home to Roost, LLC.

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: Urban Ducks 101- 3:00 - 3:30pm

Learn the basics of daily care (feed, grooming, living quarters, clean-up, etc.), the materials needed, how to select, tips for troubleshooting common illnesses or problems, and how to be a good neighbor while keeping ducks in the city!

Presenter: Griselda & Alex Sobrevillas from Sobrevillas’s Urban Farm

ORGANIC VALLEY GOOD FOOD COMMONS

RAISE YOUR OWN: Basic Chicken Care- 3:45 - 4:15pm

Will cover the basics of urban chicken keeping – raising chicks, feed/water, adult care, coops, end of life.